This light egg dish is loaded with flavor and vitamins. Packed with veggies and sprinked with herbs, this fritatta is sure to please your taste buds and your stomach. The best part of this recipe is that it requires only one pan. Whip it up and chow it down, Chere's recipe is fluffy, flavorful and filling.
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced zucchini
- 4 eggs, whole
- 1/2 cup egg whites
- 1/4 cup skim milk
- 2 tbsp fresh parsley or basil, chopped
- 1 cup cherry tomatoes, halved
- sea salt, to taste
- pepper, to taste
Preheat oven's broiler to high.
In your skillet (cast-iron preferable), eat olive oil over medium heat until it shimmers. Add the onions and zucchini and lightly sauté until onions begin to soften (3-4 mins).
In a medium bowl, whisk together the eggs, egg whites, and milk. Chop herbs and stir them into egg mixture.
Reduce the heat on the stove and place the halved cherry tomatoes cut side up on top of the onion and zucchini. Sprinkle with sea salt and black pepper, then carefully pour the egg mixture over top.
Keep the skillet on the burner for 1 minute so that the eggs begin to set on the bottom. Using an oven mitt, transfer the skillet into the oven and broil for 8-10 minutes or until the top is golden and center is cooked.
Carefully remove the skillet from the oven (watch out, it'll be hot!), slice the frittata into 4 pieces, and serve immediately.
Watch The Video
This recipe was recently featured in Giuliana Rancic Sets the Record Straight.